Wine A to Z

Lactic Acid

An organic acid produced in wine during malolactic fermentation, where strong malic acid (apple acid) is converted to softer lactic acid (milk acid) as found in milk.

Lean

A term implying a thin, light-bodied, watery wine.

Lees

Any residue that settles out of wine after fermentation, made of grape solids or dead yeast cells.

Legs

Common term for the tears that form down the inside of a glass of wine after it has been swirled, caused by the more rapid evaporation of alcohol in a wine relative to water. "Legs" do not give any indication of wine quality - merely a rough indication of alcoholic content.

Length

A term describing the sustained sensory impression across the tongue of fine wines.

Luscious

Soft, sweet, fat, fruity, and ripe. All these qualities in balance.